![[FCP] NZ Japanese Golden Tofu Curry Bowl](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/HF_Y25_R1022_W30_NZ_R22052-3_Main_F1_high-e00ce868.jpg)
[FCP] NZ Japanese Golden Tofu Curry Bowl
with Sticky Rice Balls & Broccoli Trees
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
1 packet
Jasmine rice
1 packet
Mayonnaise
(May be present: Eggs, Sesame, Soy, Fish)
1
Broccoli
1 packet
Katsu Paste
(May be present: Eggs, Sesame, Soy, Fish, Wheat, Gluten, Milk, Almond)
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
1 packet
Coconut Milk
Not included in your delivery
olive oil
water (for the rice)
water (for the curry)
brown sugar
vinegar (white wine or rice wine)
sugar
salt
Nutrition Values
Cooking Steps
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut broccoli into small florets, then cut stalk into thin sticks. • Cut plain tofu (see ingredients) into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add tofu, turning to coat.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Reduce heat to medium, and stir in katsu paste, coconut milk, the water (for the curry) and brown sugar, turning to coat and until bubbling, 1-2 minutes.
• While tofu is cooking, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. Drain then return to the bowl, season and cover to keep warm.
• To pan with rice, stir in the vinegar, sugar, salt and mayonnaise, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person). Little cooks: Let's get rolling! Help shape the rice balls.
• Divide Japanese Golden tofu curry, sticky rice balls and broccoli trees between bowls. • Spoon over any remaining curry from pan. Sprinkle over crispy shallots. Enjoy!
